FENNEL & LEMON MUSSEL POT SERVED WITH CRUSTY CIABATTA

 In Home Chefs Club, Recipes

Serves:  6

Preparation Time: 20 min

Cooking Time:  20 min

INGREDIENTS

60ml olive oil

2 shallots / baby onions, finely chopped

3 clove garlic, chopped

2 heads of fennel, sliced

Juice and zest of 2 lemons

1 ½ cups white wine

200ml cream

1.8kgs fresh mussels, cleaned

Salt & pepper

15g parsley, finely chopped

5g fennel fonds, for garnish

6 slices fresh Ciabatta, toasted on griddle pan

METHOD

Heat the olive oil in a large pot and sauté off the onions and garlic until soft.

Add the sliced fennel and cook for a further 4 min.

Turn up the heat and add the lemon juice and wine and bring to the boil for 2min

Add cream and bring to the boil.

Add the cleaned mussels and turn down the heat and place a lid on the pot and allow to steam until all the mussels are open wide and cooked.

Be sure to discard any mussels that have not opened.

Season well with salt and pepper to taste

Add the lemon zest and chopped parsley and stir gently.

Garnish with the fresh fennel fonds and serve with toasted ciabatta slices.

Recipe and styling by Lisa Clark, Food Stylist & Chef

Lisa Clark is an established Cape Town food stylist with a background as a chef and product developer. This experience, along with her passion for design and form has led her to work with some of South Africa’s best photographers and companies.
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